Food properties handbook / edited by M. Shafiur Rahman.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9780849350054
- 664 22 FOO
- TX541 .R37 2009eb
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
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Central Library, SUST General Stacks | Non-fiction | 664 FOO (Browse shelf(Opens below)) | 1 | Available | 0070581 | |
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Central Library, SUST General Stacks | Non-fiction | 664 FOO (Browse shelf(Opens below)) | 2 | Available | 0070582 |
Previous ed. has main entry under Rahman, Shafiur.
Academic
Includes bibliographical references and index.
Front cover; Contents; Preface; Acknowledgments; Editor; Contributors; Chapter 1. Food Properties: An Overview; Chapter 2. Water Activity Measurement Methods of Foods; Chapter 3. Data and Models of Water Activity. I: Solutions and Liquid Foods; Chapter 4. Data and Models of Water Activity. II: Solid Foods; Chapter 5. Freezing Point: Measurement, Data, and Prediction; Chapter 6. Prediction of Ice Content in Frozen Foods; Chapter 7. Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements; Chapter 8. Glass Transition Data and Models of Foods; Chapter 9. Gelatinization of Starch.
Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK). UkOxU
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. UkOxU
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